Originally Posted by offpiste
Tom, Could there be even a remote chance that lighter people could have excellent product knowledge and understand the needs of bigger people, older people or, diabled people? Humm? could be...
Absolutely! Good comment. I certainly did not mean to diminish the broad knowledge of pros who, because of their experience with the public, can make excellent recommendations outside of their own personal experience. I was just cautioning that most recommendations, both in person and on the internet, will come from well-intentioned non-pros who really shouldn't be making recommendations outside of the limited number of specific items and snow conditions that they know work for them.
Originally Posted by offpiste
...In general, a mid-fat ski is a good solution to skiing waist deep pow and/or Tuckermans boiler plate on the same ski...
I sort of agree with your statement, except that I would add that "what is a mid-fat" depends dramatically on the weight of the skier (and to an extent on his ht and ability). I don't consider "mid-fat" to be a specific range in mm, but rather, based on changes in performance as the width varies. My discussions with other instructors and on the Internet tell me that light people get into what is effectively the mid-fat range at much narrower widths than heavier people.
I would also claim that once you get past 80 mm, the sidecut radii of almost all currently available skis goes way up, so, on hardpack, most skiers on such skis in tight terrain revert to skidded / jumped turns and don't see any of the benefits of sub-15 meter sidecut radius skis designed for carving up the groomers. So, my feeling is that once you are past 80 mm, why not go all the way up to enough width to give even heavy skiers the same float that lighter skiers enjoy.
My personal experience (and, I realize that this may be unique to me), is that on boiler plate, I can skid around using old school technique on 95 mm skis (with good edges) just about as well as on 80 mm skis, so why should a heavy guy bother stopping in the mid-80's when going fat. I never found that the slight extra angulation and edging torque needed on the wider skis ever to be a serious limitation.
Put differently, from experience, I (again, a personal opinion) would MUCH rather find myself on ice using fats, than in cut up heavy crud on 65-80 mm skis. I have talked to people who claim differently, but in just about every case that I can remember, either they were lighter in weight, and/or when pressed, admitted that had very limited experience on true fats (with well maintained edges). Even fewer (bordering on almost no one except myself) ever do "crazy" things like intentionally going out on fats on a boilerplate day to really test the true performance range of fats.
Tom / PM
PS - Coach13, to answer your question, I'll get back later tonight with a list of some other fats that I have actually used and some that I have merely fondled and heard good things about.